The effects of mulberry polyphenols on the digestibility and absorption properties of pork myofibrillar protein in vitro
Jingrong Cheng, Daobang Tang, Huaigu Yang, Xuping Wang, Yaosheng Lin, Xueming Liu
Topics & Concepts
PolyphenolFood scienceChemistryDigestion (alchemy)AntioxidantFermentationBiochemistryTroloxABTSDPPHChromatographyMeat and Animal Product QualityAnimal Nutrition and PhysiologyProtein Hydrolysis and Bioactive Peptides